Smothered Cabbage With Sausage Skillet (Printable Version)

Smoky sausage and sweet cabbage come together in this easy one-pan skillet dinner with aromatic seasonings and tender vegetables.

# What You'll Need:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces

→ Vegetables

02 - 1 medium green cabbage (approximately 1.75 lbs), cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 large carrot, peeled and grated (optional)
06 - 1 red bell pepper, sliced (optional)

→ Fats & Oils

07 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon kosher salt, plus additional to taste
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Liquids

13 - 1/3 cup low-sodium chicken broth or water

# Steps to Follow:

01 - Heat olive oil or butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, approximately 4 to 5 minutes. Transfer to a plate and set aside.
02 - In the same skillet, add onion along with carrot and bell pepper if using. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sliced cabbage, smoked paprika, thyme, salt, black pepper, and red pepper flakes. Toss thoroughly to combine all ingredients.
05 - Pour in chicken broth, cover the skillet, and cook over medium heat for 10 minutes, stirring occasionally.
06 - Uncover the skillet and return the browned sausage. Stir well and continue cooking uncovered for 10 to 15 minutes until cabbage is tender and slightly caramelized.
07 - Taste and adjust seasoning as needed. Serve while hot.

# Additional Tips::

01 -
  • It turns humble cabbage into something deeply savory and almost addictive without any fuss.
  • Everything cooks in one pan, so cleanup is faster than the meal itself.
  • The sausage does all the seasoning work, leaving you free to relax with a glass of wine.
  • Leftovers taste even better the next day when the flavors really settle in.
02 -
  • Dont rush the browning on the sausage, those crispy edges add serious flavor to the whole dish.
  • If your cabbage seems dry while cooking, add a splash more broth or water rather than cranking the heat.
  • Let it cook uncovered at the end so the liquid evaporates and the cabbage gets a little caramelized instead of steamed.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the best caramelization.
  • Taste your sausage before seasoning the cabbage, some brands are saltier than others and you can easily overdo it.
  • If you like a little tang, finish with a squeeze of lemon instead of vinegar for a brighter, fresher note.
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